Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes.

unleavened

Describes baked goods that do not contain leavening agents such as baking powder, baking soda or yeast.

vanilla

Aeromaic bean of one variety of orchid. Bean or extract are used to heighten the flavor of other ingredients. Pure vanilla is relatively expensive due to the culturing process and time consuming extraction process.

varak

Extremely thin sheets of gold or silver that are applied to food to add rich coloring. Flavorless and odorless the sheets can be found in Indian markets.

veal

Meat from a young calf, generally from 1 to 3 months old.

veloute sauce

One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.

verjuice (verjus)

Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback.

vermicelli

Pasta which is shaped in long thin strands. Much thinner that regular spaghetti.

verte sauce

French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green colored liquid which is mixed with mayonnaise. Traditionally used on cold fish dishes.

vichyssoise

Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz

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